Chicken and Rice Bowl
- 35 min
- Serves 2
- 8 ingredients
15 minutes to prep, 20 to cook. A balanced chicken and rice bowl that combines juicy, perfectly browned chicken with fluffy yellow rice, crisp lettuce, tangy pickled onions, and a cool dill sauce. The dish highlights the five basic tastes while offering contrasting textures, making it a satisfying weeknight dinner.
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Method
Season the butterflied chicken breast with salt and a pinch of chicken bouillon.
Heat a pan until it reaches about 450°F, then add the chicken and cook until the surface reaches roughly 300°F and the interior reaches 155°F, achieving a browned crust and juicy interior.
Cook the yellow rice using a 1:1.25 rice‑to‑water ratio in a rice cooker or pot until tender.
Slice the cooked chicken breast on a cutting board.
Chop the lettuce, halve the tomato, and lift the pickled red onions from their container.
Serve a dollop of dill sauce on the side.
To assemble, place a bed of yellow rice on a plate, top with sliced chicken, add lettuce, tomato, and pickled onions, and drizzle with dill sauce.
Tips while you cook
- Preheat pan fully
- Heat the pan until it reaches about 450 °F before adding the chicken.
- Slice after cooking
- Slice the cooked chicken breast on a cutting board before assembling the bowl.
- Use precise rice ratio
- Cook the yellow rice using a 1:1.25 rice‑to‑water ratio for tender grains.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Ethan Chlebowski made this.
The recipe comes from Ethan Chlebowski’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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